Have you seen any of these guys around the Gardens? They’re our top three to look out for!
On the left we have the Fieldfare. We’ve already seen one recently, but we’re hungry for more!
In the middle we have the Redwing. Similar to the Fieldfare with a speckled belly, and similar to a Song Thrush, but with a fantastic flash of red.
Finally on the right we have the Waxwing. There’s no mistaking this guy! Waxwings are a flighty bunch, so you’ll have to be quick to spot these colourful wonders.
You’re most likely to see these birds in the avenue of trees. Let us know if you see any!
We were happy to spot a Fieldfare in The Hidden Gardens this week. They’re listed as red status by the RSPB as they don’t usually breed in our neck of the woods.
Fieldfares are Wildlife Watch’s “Beast of the Month” for November. There are plenty of facts about these friendly thrushes. Our administrator is particularly taking note of how Fieldfares protect their nests by pelting enemies with poo…
Let us know if you see any interesting wildlife in the Gardens!
Recipe shared by the Edible Gardening Project in their Field Kitchen at the Royal Botanic Garden Edinburgh on day 5 of the Culture Kitchen Relay
500g potatoes (peeled if preferred) chopped into large chunks
50g unsalted butter
1 large onion
350g mixed vegetables; finely sliced cabbage, kale and kohl rabi
Salt and freshly ground black pepper
50g Isle of Mull grated cheddar cheese
1. Boil the potatoes in salted water until tender.
2. Drain and return to the pan.
3. Add half of the butter to the potatoes and mash well.
4. Melt the remaining butter in a pan and fry the onions and mixed vegetables for a few minutes (approximately 5-10) until tender.
5. Add the mixed vegetables to the pan with the potatoes.
6. Stir in the grated cheese, heat through and serve.
7. Alternatively, if cooking inside with an oven, put the mix into an oven proof dish, sprinkle on more grated cheese and bake at 200°c until piping hot and golden brown on top.
We didn’t think Dinovember would affect us at the Gardens, but then we went into the Glasshouse. Dinosaurs from the Parent & Toddler toy box must’ve broken in last night, and they have made a right old mess.
We wonder why they were up and about! Maybe they were jealous of the Gingko being the only thing in the Gardens from the Jurassic/Cretaceous period?
What do you think?
As you may know, we’re ten years old this year. While we feel very grown up, our hair was getting a bit long, keeping the sunlight out and hiding our pretty face. We had a haircut courtesy of Mark Foster, a local tree surgeon. We feel a lot more open and bright as a result.
We also had some steeplejacks visit to survey the chimney in the Gardens. You don’t realise how tall the chimney is until you see a person at the top!
From left to right: Amanda Patterson (Director, The Hidden Gardens), Patricia Chalmers MBE (Chairperson, Glasgow Buildings Preservation Trust), Lesley McCue (Volunteer, The Hidden Gardens), Scott Green (Volunteer, The Hidden Gardens), Terry Strain (Community Sessional Team, The Hidden Gardens)
After the success of our Glasgow Doors Open Day event back in September, we were delighted to win the Best Neighbour Award at the Doors Open Day Civic Reception on Wednesday. Congratulations to our fellow winners, the Madrasa Taleem ul Islam on Nithsdale Road and the Gurdwara on Albert Drive.
Shared by Alan at Loch Na Mhoid Community Garden in Black Isle on day 8 of the Culture Kitchen Relay. Serves 4.
125g plain flour
¼ tsp salt
1 egg yolk slightly beaten
150ml Black Isle Beer (or a golden pale ale)
1 tsp curry powder
1 egg white, whisked until still
225g coarsely grated vegetables (carrot, courgettes, squash etc.)
Sunflower/rapeseed oil for frying
1. Combine flour, salt, egg yolk, 1 tsp oil and beer together. Beat to a smooth batter.
2. Fold the curry powder and whisked egg white into the batter
3. Gently fold in the grated vegetables
4. Heat oil in a frying pan to a depth of about 2 cm
5. Drop large spoonfuls of batter mixture into the hot oil, spacing evenly
6. Cook for about 1 minute on each side
7. Remove fritters with a slotted spoon and let them drain on paper towels.
Many thanks to “The Boxing Clever Cookbook” by Jacqui Jones and Joan Willmot